Black eyed pea salad Recipe
Ingredients
- 1 15.5 ounce can of black-eyed peas, rinsed and drained **
- 1 large tomato, chopped
- 1 medium red pepper, chopped
- 1 medium green pepper, chopped
- 1/2 red onion, chopped
- 1 stalk celery, chopped
- 1 tablespoon chopped parsley
- 3 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- Salt and pepper to taste
- * I think the canned variety are too mushy and salty. Instead, I buy black-eyed peas in the produce section of my grocery store. They're partially cooked and I cook them as directed on the package. I use about two cups of the peas in the recipe. I may add a little more vinegar and olive oil, depending on the amount of peas used.
Directions
- In medium bowl, toss together the peas, tomatos, peppers, onions, celery, and parsley.
- In a small bowl, whisk together the vinegar, olive oil, salt and pepper.
- Toss dressing into the vegetables and place in a storage container.
- Refrigerate for a minimum of eight hours.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 8 servings | |
| Calories 111 | |
| Calories from Fat 49 | 44% |
| Total Fat 5.52g | 7% |
| Saturated Fat 0.81g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 193mg | 8% |
| Potassium 233mg | 7% |
| Total Carbs 12.32g | 3% |
| Dietary Fiber 2.9g | 10% |
| Sugars 2.72g | 2% |
| Protein 3.48g | 6% |
